How to Make Pyaz Pakora Ki Sabzi (Budget-Friendly & Delicious!)

Hey everyone, welcome back! Today, we're making a delicious and comforting dish from India - Pyaz Ke Pakode Ki Sabzi! This vegetarian delight features crispy onion fritters (pakoras) dunked in a flavorful and aromatic gravy. It's a perfect weeknight meal that's easy to make and budget-friendly. Let's get cooking!
Ingredients:
For the Pakora:
2 large Onions, thinly sliced
1 cup Besan (Gram Flour)
½ teaspoon Red Chili Powder (adjust for spice)
½ teaspoon Cumin Powder
¼ teaspoon Turmeric Powder
¼ teaspoon Coriander Powder
A pinch of Asafoetida (hing)
Salt to taste
Water (as needed)
Oil (for frying)
For the Sabzi:
2 tablespoons Cooking Oil
1 Bay Leaf
1 Black Cardamom
1 inch Cinnamon Stick
2 Cloves
1 medium Onion, finely chopped
1 inch Ginger, grated
2 Green Chilies, chopped (adjust for spice)
1 tablespoon Tomato Paste
½ teaspoon Red Chili Powder
1 teaspoon Coriander Powder
½ teaspoon Garam Masala Powder
1 teaspoon Turmeric Powder
Salt to taste
3 cups Water (or vegetable stock)
Chopped Coriander Leaves (for garnish)
Instructions:
Making the Pakora:
In a large bowl, combine besan, red chili powder, cumin powder, turmeric powder, coriander powder, asafoetida, and salt.
Gradually add water and mix well to form a thick batter, similar to pancake batter consistency.
Add the sliced onions and coat them evenly with the batter.
Frying the Pakora:
Heat oil in a pan or kadai over medium heat.
Once hot, gently drop spoonfuls of the batter-coated onions into the oil.
Fry the pakoras until golden brown and crispy on all sides.
Drain the fried pakoras on paper towels.
Making the Sabzi:
Heat oil in a pan or kadai over medium heat.
Add bay leaf, black cardamom, cinnamon stick, and cloves. Let them splutter for a few seconds.
Add the chopped onion and cook until softened and translucent.
Add the grated ginger and green chilies. Saute for another minute.
Add tomato paste, red chili powder, coriander powder, garam masala powder, and turmeric powder. Stir and cook for a few seconds, releasing the aroma of the spices.
Add water (or vegetable stock) and salt to taste. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
Gently add the fried pakoras to the simmering gravy. Be careful not to break them.
Simmer for another 2-3 minutes to allow the flavors to meld.
Garnish with chopped coriander leaves and serve hot with rice or roti.
Tips:
Ensure the oil is hot enough before frying the pakoras for a crispy texture.
Adjust the amount of chili powder according to your spice preference.
For a thicker gravy, you can add a cornstarch slurry towards the end of cooking.
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